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Speedy Smash Dumpling Tacos Recipe

Speedy Smash Dumpling Tacos Recipe
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★★★★★

4.8 from 19 reviews

Speedy Smash Dumpling Tacos combine the irresistible flavors of Asian-style pork mince with the convenience of mini tortillas for a quick, delicious, and fun meal. The dumpling filling is seasoned with a mixture of soy sauce, sesame oil, fish sauce, ginger, and garlic, then pan-fried inside tortillas to create a crispy, savory taco. Topped with pickled cucumber, fresh herbs, and a drizzle of chili oil or dumpling sauce, these tacos are perfect for a flavorful weeknight dinner or casual party snack.

Ingredients

Scale

Dumpling Mixture

  • 3 scallions (spring onions), finely sliced
  • A handful of cilantro leaves (coriander), finely sliced
  • 1 lb/500g ground pork mince (or chicken/turkey)
  • 3 garlic cloves, crushed
  • 1-inch piece of ginger, grated (or 2 teaspoons ginger paste)
  • 2 tablespoons light soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons fish sauce
  • 1 tablespoon black vinegar (or rice vinegar)
  • Black pepper, to taste

Toppings & Pickled Cucumber

  • 1 cucumber, diced
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon salt
  • Remaining scallions and cilantro leaves for garnish
  • Sesame seeds, to sprinkle

Assembly & Cooking

  • 12 mini tortillas
  • Olive oil, for frying
  • Dumpling dipping sauce, for drizzling
  • Chilli oil, for drizzling

Instructions

  1. Make the dumpling mixture: Finely slice the scallions and cilantro, reserving a small amount for garnish. In a mixing bowl, combine the sliced scallions, cilantro, ground pork, crushed garlic, grated ginger, soy sauce, sesame oil, fish sauce, black vinegar, and a good grind of black pepper. Mix thoroughly to evenly distribute the seasonings throughout the pork.
  2. Prepare the pickled cucumber: In a small bowl, mix the diced cucumber with rice vinegar and salt. Set aside to allow the flavors to meld while you continue preparing the tacos.
  3. Assemble the tacos: Spoon a couple of tablespoons of the pork filling onto one side of each mini tortilla. Use the back of the spoon to press and spread the mixture into a thin, even layer.
  4. Cook the tacos: Heat a large frying pan or skillet over medium-high heat and add a drizzle of olive oil. Place the prepared tortillas in the pan with the pork mixture side down. Use a spatula to gently press the tortilla against the pan to ensure good contact. Cook for about four minutes until the meat is browned and cooked through. Flip the tacos and cook for an additional minute to crisp up the tortilla. Remove from the pan and repeat with the remaining tortillas.
  5. Garnish and serve: Spoon some of the pickled cucumber over each taco, then sprinkle with the reserved scallions and cilantro. Finish with a scattering of sesame seeds and a drizzle of dumpling dipping sauce and/or chilli oil. Serve immediately with extra sauce on the side.

Notes

  • You can substitute ground pork with ground chicken or turkey for a leaner option.
  • Black vinegar can be replaced with rice vinegar for a milder acidity.
  • Adjust the amount of chili oil according to your preferred spice level.
  • These tacos are best served fresh but can be stored in the fridge for up to 1 day. Reheat gently to avoid drying out the meat.
  • For a gluten-free version, use tamari instead of soy sauce and gluten-free tortillas.

Nutrition

Keywords: dumpling tacos, quick Asian recipes, pork mince tacos, fusion tacos, easy dinner, mini tacos, pickled cucumber, sesame oil, chili oil

Find it online: https://kitchenbyrita.com/speedy-smash-dumpling-tacos-recipe/